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Cheesy Taco Rice Skillet
Zoey

Cheesy Taco Rice Skillet

A quick and easy protein-packed Mexican skillet recipe made with lean ground beef, black beans, corn, diced tomatoes, and shredded cheese. Ready in under 30 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 399
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 lb lean ground beef
  • ½ medium onion diced
  • 3 tbsp taco seasoning
  • ½ cup prepared salsa (storebought or homemade- any salsa that is not thick and chunky will work great here.)
  • 15 oz can black beans (drained and rinsed)
  • 15 oz can sweet corn (*not drained)
  • 10 oz can diced tomatoes and green chiles
  • 8.5 oz bag Ready Rice (microwaved according to package directions- I used Uncle Ben's Spicy Mexican style rice)
  • 4 oz Colby Jack cheese (shredded from the block)
  • optional garnishes fresh cilantro, sliced avocado, sour cream, crushed tortilla chips

Equipment

  • large, oven-safe skillet

Method
 

Instructions
  1. Heat a large oven-safe skillet over medium heat and spray with avocado oil spray (or olive oil).
  2. Add the ground beef and onions and cook for 8-10 minutes until the meat is no longer pink and the onions are soft.
  3. Preheat the oven to Broil and place the rack in the middle setting.
  4. Add the taco seasoning and salsa to the ground beef and onions and stir well to combine.
  5. Add the drained black beans, undrained corn, and undrained diced tomatoes to the skillet. Stir, and simmer for 5-6 minutes until most of the liquid has cooked down.
  6. Add the cooked rice to the skillet, stir well, and top with the shredded cheese.
  7. Broil, watching carefully, until cheese is bubbly (about a minute or so). Garnish and serve.